Carrot Tacos w/ Carrot Top Chimichurri

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Ingredients

4 carrots
1-2 parsnips
1 small yellow onion, diced
1 teaspoon lime zest
1 teaspoon cayenne pepper
1 can of black beans
Corn tortillas
Optional garnishes:
Cheese
Sliced radishes
Lime wedges
Carrot Top Chimichurri:
1 large handful of cilantro
Carrot greens (from the 4 carrots)
1 serrano chili, stem and seeds removed
2 cloves of garlic, peeled
Salt & pepper, to taste
The juice of 1 lime
1/4 olive oil

Directions

Carrot Top Chimichurri:

Combine all ingredients into blender or food processor and pulse until finely chopped. Set aside.

Tacos:

Shave the carrots and parsnips. Mix chimichurri sauce*, onions, lime zest and cayenne pepper into veggies.

Assemble tacos with corn tortilla, black beans, and carrot mix. Garnish as you prefer.

*For best results marinade carrots & parsnips overnight.